Recipe Provided ByWell Seasoned Studio
For the Lamb Burgers:
- 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)
- kosher salt
- freshly ground black pepper
- 4 burger buns
Herbed Yogurt Sauce (tzatziki):
- 1 cup Greek yogurt
- 3 Tbsp fresh dill finely chopped
- 2 Tbsp fresh mint finely chopped
- 1 tsp lemon zest
- 1-2 Tbsp fresh lemon juice
- ¼ cup cucumber minced
- 1 clove garlic minced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- pickled red onions
- arugula or mixed greens
- kalamata olives
- feta cheese
- thinly sliced cucumbers
- nonstick spray or oil for cooking
To make lamb burgers:
Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
To make herbed yogurt sauce:
Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
To cook lamb burgers:
Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.